STONE CRAB SALAD WITH SPICY GREENS AND TOMATO GELEE
Provided by Food Network
Categories main-dish
Time P2DT13h30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Place the basil, chopped tarragon, tomato and horseradish in a fine strainer over a container. Place in refrigerator and allow to drip for 3 days. Discard contents of strainer. Add the vodka to the remaining liquid.
- Blossom the gelatin sheets in cold water until soft. In a medium saucepan over medium heat, warm the herb-tomato liquid mixture to about 120 degrees fand dissolve the blossomed gelatin sheets in it. Using a small mellon-baller, cut the apple into small balls. Pour the gelatin-tomato liquid into 4 shallow 5 to 6-inch bowls. Garnish with cucumber, reserved tarragon leaves, and apples, dividing equally between bowls. Refrigerate for at least 1 hour.
- In a small mixing bowl, place the stone crab knuckles, ver jus, creme fraiche, and powdered sugar. Mix lightly, trying not to break the crab too much. Lightly season with sea salt. Remove bowls from refrigerator; divide crab mixture evenly between the bowls. Top with micro greens that have been lightly seasoned extra-virgin olive oil and sea salt. Place crab on top and serve immediately.
CRAB SALAD WITH TOMATO-SAKE GELéE
Provided by Amanda Hesser
Categories salads and dressings, appetizer
Time 25m
Yield Serves 6
Number Of Ingredients 11
Steps:
- Purée the tomatoes in a food processor. Strain through a fine-meshed sieve into a small saucepan. This should yield about 1 cup liquid. Add the sake to the tomato water and heat over a medium-low flame until very warm to the touch. Season to taste with salt. Remove from the heat and stir in the gelatin until it is fully dissolved. Pour into a pie dish or other baking dish. Chill until firm.
- Just before serving, put the crab in a bowl. Add the lemon zest, lemon juice, olive oil and basil. Season with salt and pepper and toss lightly. Place a small mound to one side of each of 6 plates.
- Unmold half the gelée (reserving the rest for another use -- with goat cheese and toasts, for instance) and chop into small pieces. Spoon in a line or half-moon shape next to the crab. Then spoon the cucumber next to the gelée.
Nutrition Facts : @context http, Calories 119, UnsaturatedFat 2 grams, Carbohydrate 5 grams, Fat 3 grams, Fiber 1 gram, Protein 15 grams, SaturatedFat 1 gram, Sodium 441 milligrams, Sugar 2 grams, TransFat 0 grams
CRAB SALAD WITH TOMATO-SAKE GELEE
Steps:
- 1. Puree the tomatoes in a food processor. Strain through a fine-meshed sieve into a small saucepan. This should yield about 1 cup liquid. Add the sake to the tomato water and heat over a medium-low flame until verywarm to the touch. Season to taste with salt. Remove from the heat and stir in the gelatin until it is fully dissolved. Pour into a pie dish or other baking dish. Chill until firm. 2. Just before serving, put the crab in a bowl. Add the lemon zest, lemon juice, olive oil and basil. Season with salt and pepper and toss lightly. Place a small mound to one side of each of 6 plates. 3. Unmold half the gelee (reserving the rest for another use--with goat cheese and toasts, for instance) and chop into small pieces. Spoon in line or half moon shape next to the crab. Then spoon the cucumber next to the gelee.
OH SO GOOD CRAB SALAD STUFFED TOMATOES
i wanted a different tasting crab salad and came up with this recipe. the lime and jalapenos are a great addition to the salad. hope you enjoy as much as we do!
Provided by polly salama
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- combine everything except the tomatoes.
- then stuff the salad into the tomatoes.
- refrigerate for at least one hour before serving.
CRAB SALAD
Serve this crab and celery salad on crackers, lettuce or stuff it in puff pastry shells.
Provided by Christine
Categories Salad Seafood Salad Recipes Crab Salad Recipes
Time 15m
Yield 4
Number Of Ingredients 9
Steps:
- In a large bowl, combine the crabmeat, celery, mayonnaise, celery seed, paprika, sugar, pepper, seafood seasoning and parsley. Mix well and refrigerate until chilled.
Nutrition Facts : Calories 499.8 calories, Carbohydrate 14.6 g, Cholesterol 183 mg, Fat 25.3 g, Fiber 1.8 g, Protein 51.9 g, SaturatedFat 3.7 g, Sodium 1331.3 mg, Sugar 9.4 g
FRESH TOMATO AND CRAB SALAD
As stated on the Whole Foods website, "Serve this salad by itself, on a bed of greens or roll it up in wraps for an easy and refreshing summer meal. Heirloom tomatoes come in a rainbow of colors. In the summer, green, striped, yellow, orange and purple tomatoes can be purchased at the market. If available, choose three different colors to make this a gorgeous summer harvest salad. The dill sour cream in this recipe also pairs well with fresh vegetables." This recipe is low calorie, low fat and gluten-free. NOTE: After making this fabulous salad, I recommend a light sprinkle of Old Bay Seasoning atop the salad right before serving. . .makes it pretty and tastes great too!
Provided by januarybride
Categories Crab
Time 15m
Yield 6 salads, 6 serving(s)
Number Of Ingredients 10
Steps:
- Stir together sour cream, dill, mustard, salt and pepper in a small bowl.
- Put tomatoes, crab, chives, lemon juice, zest, salt and pepper into a large bowl and toss gently to combine.
- Spoon tomato and crab salad onto plates and serve with dollops of the dill sour cream on the side for dipping.
Nutrition Facts : Calories 143.3, Fat 4.6, SaturatedFat 2.4, Cholesterol 43.5, Sodium 681.8, Carbohydrate 9.9, Fiber 2.5, Sugar 5.4, Protein 16.6
CRAB SALAD WITH ENDIVE AND TOMATO-CILANTRO SAUCE
Categories Salad Fish Ginger Tomato Quick & Easy Crab Bell Pepper Zucchini Summer Bon Appétit
Yield 6 Appetizer Servings
Number Of Ingredients 21
Steps:
- For Crab Salad
- Heat oil in heavy large skillet over medium-high heat. Add shallots and ginger and sauté until tender, about 4 minutes. Add apple, zucchini, both bell peppers and carrot and sauté until tender but not brown, about 5 minutes. Remove from heat. Cool to room temperature.
- Mix crabmeat, mayonnaise, 2 tablespoons chopped chives and sauté vegetables in large bowl to blend. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)
- For Sauce:
- Combine tomatoes, cilantro, vinegar, garlic and cayenne in blender and puree until almost smooth. Gradually add oil and blend until sauce is thick. Transfer to medium bowl. Season to taste with salt and pepper.
- Arrange endive spears on large platter, tips toward platter edge. Spoon crab salad into center of platter. Drizzle sauce over endive. Garnish salad with chopped fresh chives and serve.
TOMATO-CRABMEAT SALAD
Mix up your salad routine with a tasty Tomato-Crabmeat Salad that can be ready in just 20 minutes! This crabmeat salad is perfect for any special occasion.
Provided by My Food and Family
Categories Recipes
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Mix crabmeat, celery, dressing, salt and pepper.
- Cut each tomato into 6 wedges, almost to stem end.
- Fill with crabmeat mixture. Serve on lettuce-covered plates.
Nutrition Facts : Calories 110, Fat 4.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 35 mg, Sodium 360 mg, Carbohydrate 9 g, Fiber 3 g, Sugar 6 g, Protein 10 g
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